Parotta
 | This article needs additional citations for verification. (March 2013) |
 Kerala parota with egg curry | |
| Type | Flatbread |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | South India and Sri Lanka |
| Main ingredients | Maida flour, eggs, ghee or oil |
A parotta, porotta or barotta is a layered flatbread, originating from the Indian subcontinent, made from maida flour, popular in Southern India. It is a common street food in southern India, especially in Kerala, Tamil Nadu and the neighboring country of Sri Lanka. Parotta was introduced from Tamil Nadu to Malaysia by Indian Muslims and Sri Lankan Moor working in the Tuticorin harbour in the 1970s, from which it spread across the state to neighbouring states. Parottas are usually available as street food [1] and in restaurants across Kerala, Tamil Nadu and parts of Karnataka, Telangana and Andhra Pradesh. At some places it is also served at weddings, religious festivals and feasts. It is prepared by kneading maida, egg (in some recipes), oil or ghee and water. The dough is beaten into thin layers and later forming a round spiralled into a ball using these thin layers. The ball is rolled flat and pan fried. .[2][3]
Usually, parottas are eaten with vegetable kurma or chicken, mutton or beef saalna[4] (a spicy curry). Chilli parotta and kothu parotta are prepared using parottas. Maida is kneaded using egg, oil or ghee, and water. The dough is beaten into thin layers and then formed into a round ball.
Types of parotta
| Type | Description |
|---|---|
| Roti canai | The original Indian dish brought by Indian workers working in Thoothukudi port, original name of Poricha Parotta |
| Poricha Parotta | The dough is prepared the same way as coin parotta. However, after grilling the parotta in a pan, it is shallow fried in oil (famous in Thoothukudi and Virudhunagar) |
| Coin Parotta | A layered parotta made using Maida, Egg and Cooking Oil |
| Kerala/Malabar Parotta | Same as Coin Parotta. Larger in size. This name is used in Kerala |
| Veechu Parotta | Similar to Rumali Roti. Very thin parotta. This name is used in Tamil Nadu |
| Ceylon Parotta | Two layered parotta usually with stuffing in between. Often rectangle in shape |
| Madurai Parotta | Multi-layered parotta, fluffy and soft. Favourite among residents of Madurai |
| Bun Parotta | Softest of all parotta, Melt in the Mouth. Popular in the Erode belt |
Gallery
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Preparation of balls -
Seasoning of balls -
Balls ready to be kneaded -
Round spiralled ball of knead dough. -
Frying Parotta -
Tandoori Parota -
Hot Parottas -
Kothu Parotta (with Chicken gravy)
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Health impact
Similar to any food product made from Maida (refined flour), Parotta / Malbari Paratha/ Porotta is considered unhealthy by many, including doctors.[5] This has resulted in the introduction and popularization of "atta porotta", which is porotta fully made from atta (whole wheat flour) that have been used mainly in the Second World War.
See also
- Paratha
- Pashti
- Roti prata/Roti canai
- List of Indian breads
- List of Indian dishes
- List of Nepalese dishes
References
- ^ "Flavours from the foothpath".
- ^ "Kerala Paratha Recipe".
- ^ Kannampilly, Vijayan (2003). The essential Kerala cookbook. Penguin Books. p. 179. ISBN 0-14-302950-9.
- ^ "Chicken Saalna".
- ^ http://www.thehindu.com/news/cities/Madurai/parottas-loaded-with-danger-say-docs/article5014841.ece
External links
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